Miniature Blackberry Pies

MINIATURE BLACKBERRY PIES

 

There's nothing like fresh fruit in the summer. My husband and kids picked blackberries from our fence row last week and couldn't wait for me to make something with them. This idea came to me (though I'm sure it's been done before), and it was a huge hit after dinner last night.

Fresh  blackberries

Ingredients:

3 cups of fresh blackberries

1/2 cup sugar

1.5 Tbsp cornstarch

1/2 Tbsp lemon juice

2 boxes of Jiffy pie crust mix (or two ready-made crusts)

1 egg

stick of butter

vanilla ice cream (optional)

 

Directions:

Preheat oven to 400 degrees. In a large bowl, toss the blackberries, sugar, cornstarch and lemon juice. Let stand, mixing and coarsely mashing occasionally, about 5-10 minutes. Follow the directions on the Jiffy box to make two pie crusts.

 

Blackberry mixture

 

Roll a ball of pie crust, about the size of your palm. in flour and flatten with a rolling pin. Place this small crust in a muffin pan. Continue until all muffin compartments are full. Trim edges and save remaining crust.

 

 

Spoon the blackberry mixture into the pie shells. Dot each pie with butter. Using the remaining dough, flatten crust and cut into 1/4" strips. Arrange strips in a lattice pattern on top of the filling on each cup and trim the strips close to the edge of the dough cup. Crimp the edges of each pie.

 

 

 

 

 

Lightly beat the egg with 1 Tbsp water and brush onto the top and edge of each pie.

Place the muffin tin on a large sheet of aluminum foil in case any of the mixture bubbles over. Bake for 20-25 minutes. Do not let crust burn.

 

 

I served these straight out of the oven with two scoops of vanilla ice cream. Yummy!

 

Barefoot Summer Cake

BAREFOOT SUMMER CAKE

 

Here is a fun cake I designed this weekend to help promote author Denise Hunter's new book (available in June) after she so graciously gave me an Advanced Reader's Copy last month. The book is fantastic, perfect for reading anywhere, but would make a great vacation read. Since the beach is a perfect place to read a good book, it was my inspiration for his design. (See my author blog at www.candicesuepatterson.blogspot.com for a book review of Barefoot Summer by Denise Hunter.)


Here are step-by-step instructions on how to replicate this cake, great for a summer gathering or book club get-together!


I started with a boxed cake mix from the grocery store that I baked and let cool completely. Next, I mixed half a container of chocolate fudge frosting with half a container of vanilla frosting to make a light brown--the base for the sand. Then I added blue Wilton food coloring gel to the remaining vanilla frosting, stirring just enough to create a mixture of blues and still leaving some white. Using a spatula, I spread the chocolate frosting first on the bottom half of the cake and corresponding sides, smoothing evenly. With another spatula, I spread the blue frosting on, in a messy manner, making peaks and dips to give the appearance of waves. A mixture of ground graham crackers and brown sugar created sand that I spread over the chocolate frosting.


Next, I got to play around with gumpaste, which is my favorite part of decorating a cake!

Flattening a half-dollar size amount of gumpaste, I scored the shape of a flip-flop using the a knife then cut it out when it reached my satisfaction. I placed it on an empty spot of gumpaste and cut around it to make the next flip-flop uniform to the other. Then using very thin strips of gumpaste, I molded the straps of the flip-flops and pieced them together.

With more gumpaste, I rolled out a very thin (almost transparent) strip to mold into a beach towel.

 

Then I created the book by forming a thick square of gumpaste and scoring the middle deeply so it would bend. A thin layer of gumpaste attached to the bent square created the book cover. I scored the middle to create the spine of the book.

I also created a sailboat sculpting gumpaste into the correct shape and rolling gumpaste thin enough to be used a sail, which I poked through a toothpick. (Sorry, I forgot to take a picture of the boat in progress.)

After the gumpaste dried hard, I painted the items using various colors of Wilton food coloring gels.
When the items were dry, I placed them on the cake how I wanted them to be.


Here are some close-ups of the details:

Gumpaste flip-flops

Any one of Denise's great books!

All put together

Sailboat

Hope you enjoy!
Don't forget to visit my author blog at www.candicesuepatterson.blogspot.com and Denise Hunter's website at www.denisehunterbooks.com.

Swiss Roll Delight

 

SWISS ROLL DELIGHT

 

 

 

 

 

I made this for a church gathering we had last week, and it was a huge favorite with the kids (and yummy for adults too!). This recipe is very easy and delicious. (And who doesn't love the combination of chocolate and whipped cream?!)

 

 

 

Recipe:

1 package of Swiss Rolls (12 pack)

2-3/4 cups cold milk

2 packages instant chocolate fudge pudding mix (3.9 oz each)

2 cups whipped topping

 

 

 

Cut each cake roll into eight equal slices; set aside any chocolate coating that separates from the rolls for garnish.



Line a 9-inch springform pan with cake slices, completely covering the bottom and sides.

 

 

In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cake. Spread with whipped topping; sprinkle with any reserved chocolate coating. Cover and refrigerate for at least 2 hours (or overnight) until serving.

Yield: 12 servings.

 



Peanut Butter & Jelly Pie

PEANUT BUTTER & JELLY PIE

 

 

Ingredients:
1/2 pkg (15 oz) refrigerated pie crust (1 crust)
1/4 cup chopped peanuts, divided
1 quart strawberries (about 1-lb), divided
1 pkg (8 oz) cream cheese, softened
1/4 cup peanut butter
1/3 cup milk
1 container (8 oz) frozen whipped topping, thawed, divided
1 pkg (3.3 oz) white chocolate instant pudding and pie filling
1/4 cup seedless strawberry jam



Recipe:
Preheat oven to 425 degrees. Let pie crust stand at room temperature 15 minutes. Gently unfold crust onto lightly floured surface. Roll to an 11-1/2 inch circle. Place crust into pie plate, pressing dough into the bottom and up the sides. Prick bottom and sides with fork. Sprinkle half of the peanuts over bottom of pie crust. Bake 10-12 minutes or until light golden brown. Remove from oven; cool completely.

Rinse strawberries and pat dry with paper towels. Select six uniformly sized strawberries; set aside for garnish. Hull and slice remaining strawberries and arrange over bottom of crust.

Combine cream cheese and peanut butter in mixing bowl; whisk until smooth. Gradually add milk, whisking until smooth. Add half of the whipped topping and all of the pudding mix; mix until smooth. Immediately spoon filling into crust, spreading evenly.

Whisk jam until smooth; pour over center of filling. Spread jam into a 6-inch circle. Pipe rosettes around edge of pie, using remaining topping. Sprinkle remaining peanuts over pie. Slice reserved strawberries in half; arrange over whipped topping. Refrigerate at least one hour.

Yields: 12 servings.

Cappuccino Muffins with Coffee Cream Cheese Spread

 

CAPPUCCINO MUFFINS

WITH COFFEE CREAM CHEESE SPREAD

 

 

 

 

 

I got this recipe out of my electric company's monthly newspaper of all places. My husband and I are huge coffee fans, so I gave this recipe a shot. These muffins are a coffee lovers dream!

 

 

Muffin Recipe:

2 cups all-purpose flour

3/4 cup sugar

2-1/2 tsp. baking powder

1/2 tsp. salt

1 cup 2% or whole milk

2 tbsp. instant coffee granules (regular or decaf)

1/2 cup butter, melted

1 egg

1 tbsp. vanilla

3/4 cup miniature chocolate chips

 

 



Combine all dry ingredients and set aside. In another bowl, stir coffee into milk until dissolved. Add butter, egg and vanilla to coffee mixture; mix well. Pour into dry ingredients. Stir until moistened. Fold in chocolate chips. Fill greased muffin cups two-thirds full. Bake at 375 degrees for 18-20 minutes. If making miniature muffins, reduce baking time to 12-15 minutes. Let cool and top with Coffee Cream Cheese Spread. Makes a dozen regular-sized muffins.


Coffee Cream Cheese Spread Recipe:
1 (8 oz) package cream cheese (regular or fat-free), softened
2 tbsp. sugar
2 tsp. instant coffee granules (regular or decaf)
1/2 tsp. vanilla
1/2 cup miniature chocolate chips

Combine all ingredients and beat well. Refrigerate until ready to use. (Spread can also be served with bagels.)



Since my kids would be eating them also, I used decaf coffee granules and fat-free cream cheese to make it more calorie friendly for me.

Enjoy!

Oatmeal Scotchies

 

OATMEAL SCOTCHIES

 

Recipe:
1-1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla extract or grated orange peel
3 cups old-fashioned oats
1-2/3 cups (11 oz package) butterscotch morsels


Combine flour, baking soda, salt and cinnamon in a small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla in a large mixer bowl until creamy. Gradually beat in the flour mixture. Stir in oats and morsels. Drop by rounded tablespoon fulls onto a baking sheet.

Bake in a preheated oven at 375 degrees for 7-8 minutes for chewy cookies, or 9-10 minutes for crispy cookies. Let stand for two minutes; remove to wire racks to cool completely. Makes about four dozen cookies.


Quick, easy, and delicious!
Kids love them!

Happy Baking!

Pumpkin Walnut Cheesecake

I made this for our Thanksgiving gathering with family and friends, and it was a big hit! Though it's a cheesecake, it held just enough pumpkin flavor to appeal to the non-cheesecake lovers. I loved this dessert because it was easy to make, melt-in-your-mouth delicious, and the rustic look fit the warmth of the holiday season.


Recipe:

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp butter, melted

Filling:
3 packages (8 oz.) cream cheese, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 can (15 oz.) solid-pack pumpkin
1/4 cup heavy whipping cream
1 tsp ground cinnamon
1 tsp ground cloves (I did not have cloves, so I used nutmeg instead)
5 eggs, lightly beaten

Topping:
6 tbsp butter, softened
1 cup packed dark brown sugar
1 cup chopped walnuts


Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and at least 1 inch up the sides of the prepared pan.

In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon, and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to the larger pan. (This keeps the cheese moist as it cooks to prevent cracks)

Bake at 325 degrees for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake.

Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

I cut the cheesecake in half so you could see the depth and detail of it.
I love how rustic it looks!!



Here's a close up shot.

Doesn't the crusty top look delicious?

Enjoy, and happy baking!!!

Cranberry-Orange Muffins

Cranberry-Orange Muffins

 

 

 

These muffins are a great compliment to potato soup on a cold evening!


Recipe:
2 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1- 1/2  cups orange juice
1/4 cup vegetable oil
1 egg
1 cup fresh or frozen cranberries, halved


In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the orange juice, oil and egg; stir into dry ingredients until moistened. Fold in cranberries.

Fill muffin cups 3/4 full with batter. Bake at 400 degrees for 15-20 minutes. Cool for 5 minutes before removing from pans to wire racks.


These muffins are super easy and delicious!
Enjoy!!!

Cowboy Brunch (two articles)

 

 

COWBOY BRUNCH

(first article)

 

 

 

 

 

 

On Saturdays I make a big breakfast for my family. Sometimes, depending on how late we sleep in or if we've just been lazy all morning, I'll make brunch. This recipe is always a huge hit with all of my guys. It's quick, easy, and filling!

First, I start with a corn fritter:

Recipe:
1/2 cup all-purpose flour
1/4 tsp salt
3/4 tsp baking powder
1 egg
1/4 cup milk (2% or whole)
1 Tbsp butter, melted
3 Tbsp vegetable oil
1 1/2 cups fresh corn kernels
1/4 cup finely chopped green onions

To prepare fritters, combine flour, salt, and baking powder in a medium bowl. Whisk together egg, milk, and butter in small bowl. Stir wet ingredients into dry until just blended. Heat oil in a non-stick skillet over medium-high heat. Fold corn and green onions into batter. When oil is hot, spoon batter into pan. Fry until golden, 3-4 minutes per side. (serves 4)


Next, I layer all the goodies!
With a corn fritter on the bottom, add brown rice, bacon, fresh tomato slice, a fried egg, any other veggies you like, and top with fresh basil.

 

 

THE TROUBLE WITH COWBOYS by Denise Hunter

 

 

 

I'm adding a new dimension to my blog where I will occasionally pair a great recipe with a corresponding book review. The setting of the book may inspire my recipe, or maybe a food mentioned in the book. As an active member of American Christian Fiction Writers, I have the privilege to critique other authors manuscripts and see what's new in the Christian fiction writing world before they hit bookstore shelves. Books are my passion, as well as baking,  and I'd like to encourage others to discover wonderful authors.

 

 

This book review is on Denise Hunter's "The Trouble With Cowboys." It's the third (and final) book in her Big Sky Series set in Moose Creek, Montana. I won an advance copy of this book through Denise's blog "Girls Write Out." I had the honor to read this book three months before it was available to buy in stores or online. As with all of Denise's books, once I started I couldn't put it down! Here is a quick introduction to the story:

 

 

Respected horse trainer and equine columnist Annie Wilkerson is struggling to put her kid-sister through college and provide a stable home for her spirited nephew. When Annie's column with Montana Living is cancelled, she's given the opportunity to start a lovelorn column. Trouble is: she's never been in love.

In desperation, she strikes a deal with Dylan Taylor, the town's ladies' man who she's reluctantly attracted to: in exchange for help with her lovelorn column, she'll work with his ailing horse, Braveheart, for free.

The closer she gets to Dylan, the more things spin out of control and her sister's antics feed the fire. Annie knows she should hand the reigns over to God, but surrender has never come easily for her.

When Dylan reveals his feelings, Annie doesn't know whether to trust her head or her heart.

The trouble with this cowboy is that he might be exactly what she needs.

 

 

"The Trouble With Cowboys" is now available in stores and online. I promise you'll be entertained!

Denise is a wonderful author who brings her characters and plot to life with her creative way with words. She's the author of several other novels and four novellas. She's a warm-hearted woman who encourages others (she was my inspiration to start writing again-- I've spoken with her several times and she's not only fun-spirited with a great sense of humor, but she's humble in her success as well), a mother of three boys (like me!), and a fellow Hoosier. Get to know Denise and discover her other novels at DeniseHunterBooks.com.

 

 

 

 

What are your favorite cowboy books?



Sunflower Cupcakes

I know I haven't posted in a long time and I apologize. I started another project at the beginning of the year that has taken up all my spare time. Now that summer is here, along with birthday parties, holidays, and family get-togethers, my baking is in full swing again. Here is a recent design I'd like to share with you: Sunflower cupcakes.


Ingredients
Any flavored cupcakes of your choice
Vanilla or Buttercream icing
Green and yellow Wilton food coloring gels
miniature oreo cookies

I colored my icing green and started with a basic foundation, piping large rosettes using a Wilton 1M tip.

I arranged the miniature oreos onto the cupcak in a desired pattern.

After coloring part of the icing yellow, I piped the sunflower petals using a Wilton #14 tip. To do this, squeeze a small amount of icing onto the cookie and release the pressure on the piping bag as you pull away. You may fill the cookie with as many layers of petals as you wish. I piped two rows.

Using a Wilton #352 tip, I piped leaves spreading out beneath the flowers (which is hard to see in this picture).

This was the end result- quick, classy, and easy.
Hope you enjoy it.
Happy Baking!

Winter Snowman Cake

I saw a picture of this cake in an ad and thought it was so cute I wanted to recreate it. This cake design is perfect for the holidays, especially for family get-togethers or parties. Here are the step-by-step instructions on how to make your own snowman cake!


Step One:
First, I made a cake using a store bought cake mix. I baked it in a 10 inch round cake pan. After it had completely cooled, I frosted the cake using my favorite icing.

Step Two:
Tint some icing green, using Wilton food coloring gel. Transfer the icing into a piping bag. Start 1/4 way down the cake and pipe stars all the way across and up the the edges of the cake. Then to the left side of the cake, pipe more stars to resemble the point of the hat folding down around the snowman's face.

To pipe stars:
Place the icing tip as close to the cake as you can without touching it. Squeeze the piping bag until icing raises just over the opening of the tip and then release pressure on the bag and lift the tip. When piping stars there should never be any holes in between so pipe them close together.


Step Three:
Transfer white icing into a fresh piping bag and using a Wilton tip 21, pipe a rosette on the bottom of the point of the hat.

To pipe rosettes:
Place the icing tip as close to the cake as you can without touching it, squeeze the piping bag gently until icing raises just over the opening of the tip and then, continuing to hold pressure, move your whole hand in a clockwise motion around the star to the 6 o'clock, 9 o'clock, 12 o'clock and back around again until you reach the 12 o'clock position again.


Step Four:
Continuing to use the same piping bag and icing tip, pipe a zig-zag design across the brim of the hat.

To pipe a zig-zag pattern:
Place the icing tip as close to the cake as you can without touching it. Placing your wrist in the 2 o'clock position, gently apply pressure to the piping bag and move your entire arm up and down making sure there are no gaps between zig-zags.

Step Five:
Using Wilton black food coloring gel, tint icing and transfer into a piping bag. Using a Wilton tip 12, pipe large circles under the snowman's hat for eyes.

To pipe circles:
Place the icing tip as close to the cake as you can without touching it and gently apply pressure to the piping bag. Continue to hold pressure (without moving your hand) as the icing fans out and stop when you reach the desired width.


Step Six:
Using Wilton orange food coloring gel, tint icing and transfer into a piping bag. Using a Wilton tip 12, pipe the snowman's nose similar to the way you piped the eyes only slowly move your hand at a 45 degree angle until you reach the desired nose length.

Step Seven:
Using the same black icing and Wilton tip as before, pipe desired amount of circles to create the snowman's mouth.

Step Eight:
Using white icing and a Wilton tip 12, pipe small circles from one side of the brim of the hat around to the other side.

Step Nine:
Using white icing and a Wilton tip 21, pipe rosettes around the bottom of the cake where it meets the cake board or serving plate.

Step Ten:
Using green tinted icing and a Wilton tip 16, pipe very small stars inside each rosette bordering the bottom of the cake.



This is your finished product:

Feel free to use different colors than I used and make your own design. Have fun enjoy your holidays!

Happy Baking!

Vermont Maple Oatmeal Pie

A big thanks goes out to the state of Vermont for this pie! The only word I have to describe it is "Mmmm!"
I made this pie for our Thanksgiving dinner with the family and everyone loved it. In fact, there was one piece left over and my dad asked if I would save it for him so he could have it for breakfast the next morning. My mother-in-law said it was the best pie with a cup of coffee. It's super easy to make and would be great any time of the year.

Recipe:

1 sheet refrigerated pie crust
4 eggs
1 cup sugar
3 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp salt
1 cup quick-cooking oats
3/4 cup dark corn syrup
1/2 cup pure maple syrup
1/4 cup butter, melted
3 tsp pure vanilla extract
1 cup flaked coconut
vanilla ice cream (optional)


Unroll pie crust into a 9-inch pie plate; ruffle edges.
In a large bowl, combine the eggs, sugar, flour, cinnamon and salt. Stir in the oats, syrups, butter and vanilla; pour into the crust. Sprinkle with coconut.

Bake in a preheated oven at 350 degrees for 50-60 minutes or until set. Cover the edges of the pie crust with foil or a pie shield the last 15 minutes of baking to prevent over browning if necessary. Cool on a wire rack. Serve with ice cream if desired. Refrigerate any leftovers.



"Mmmmm." Just thinking about it now makes me want to make another one :)
Enjoy and as always,
Happy Baking!

Pumpkin Cheesecake Cupcakes

These cupcakes are divine! I made these for our Thanksgiving gathering and everyone loved them. The pumpkin cake texture blends perfectly with the cheesecake filling and the brown sugar butter cream frosting is so light and fluffy it melts in your mouth. It's a great dessert because it's sweet but it's not overpowering. Like I said, they're simply divine!

I got this recipe out of a Rachel Ray magazine a few years ago and as soon as I saw it I wanted to try them but every holiday something would come up and I wouldn't get a chance to. I got a great deal on canned pumpkin this year so I stocked up and I'm glad I did. While searching my recipes to decide what I was going to contribute to our Thanksgiving feast, I came across this recipe again and decided that no matter what, I was making these this year. I'm so glad I did- and so was everyone else! This recipe is one I will put in my favorites list. I know you'll enjoy it too!


Recipe:

1- (8 oz) package cream cheese, room temp
1/2 cup confectioner's sugar
2 large eggs, plus 5 large egg whites
2 tsp pure vanilla extract
1 1/2 cups all-purpose flour
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
3/4 tsp salt
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 cup light brown sugar
Simmering water
3 sticks (12 oz) unsalted butter, cut into tablespoon-sized pieces softened (still a little cold but softened)


1)  Place a rack in the lower third of the oven and preheat oven to 350 degrees. Line a 12 cup muffin pan with cupcake liners. Using an electric mixer, beat the cream cheese and confectioner's sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.

2) In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl,  mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.




flour mixture




pumpkin puree mixture

 3) Using a cookie scoop or a spoon, layer each muffin cup with 1 scoop of pumpkin batter, then a scoop of the cream cheese mixture, then another scoop of pumpkin batter.

The filled pumpkin cups- if you look closely, you can see
the cream cheese swirled in between the layers of
pumpkin batter.

Bake until springy to the touch, about 25 minutes. Let cool.

4) Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch.; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant-read thermometer.

5) Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla.

6) Transfer frosting to a pastry bag; pipe large rosettes on top of the cupcakes. Lightly sprinkle with nutmeg.

A truly divine dessert. Great for the holidays, perfect with a hot cup of coffee.
Wishing everyone a blessed, family-filled holiday season with many reflections on the true meaning of  Christmas. Happy Baking!

Cranberry Swirl Bread

This recipe is new for me but definitely one I will make again and again- especially around the holidays. My entire family loved it! My parents are staying with us this week, before they leave to go to Florida for the winter, and I made this for our early Thanksgiving feast. Every one agreed that it needed to go on my blog, so here it is!


Dough:
3 to 3 1/2 cups all-purpose flour
1/3 cup sugar
1 package quick-rise yeast
1/2 tsp salt
1/2 cup water
1/2 cup milk
1/3 cup butter, cubed

In a bowl, combine flour, sugar and salt with a wire whisk. In a saucepan, heat the water, milk and butter until the butter is melted. Pour the liquid mixture into a bread machine pan. Dump the dry mixture on top. Make a well in the center of the flour mixture and pour in the yeast. Turn the bread machine on and select the "dough" cycle.

Filling:
1 can canned cranberry sauce (not jellied)
1/4 cup packed brown sugar
1 tbsp butter
1/2 cup chopped almonds
1 tbsp lemon juice

In a saucepan, combine the cranberries, brown sugar and butter. Heat until butter is melted. Remove from heat and stir in the almonds and lemon juice. Cool.

Turn dough onto a lightly floured surface. Roll into a 20-in x 10-in rectangle. Spread filling to within 1/2 inch from the dough's edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a zig-zag pattern in a greased 9-in x 5-in loaf pan.

Topping:
2 tbsp all-purpose flour
2 tbsp sugar
2 tbsp cold butter, divided

In a small bowl, combine flour and sugar; cut in 1 tbsp butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with topping. Cover and let rise until doubled, about 40 minutes.

Bake at 350 degrees for 40-45 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.



I hope the recipes on this blog are helpful to you as you bake for the holidays. Enjoy this delicious bread and as always,
Happy Baking!